Spritz sans gluten (recette testée et approuvée !)

Ingrédients

• 1 cup (226g) butter (at room temperature)
• 3/4 cup (150g) granulated sugar
• 1/2 teaspoon kosher salt
• 1 large egg (at room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cup (338g) gluten-free measure-for-measure flour
• optional: (gel food coloring, sprinkles, chocolate chips, and melted chocolate for decorating)

Préparation

1. 1

   Line 2 baking sheets with silicone baking mats. While the cookie dough is chilling and the oven is preheating, and if your refrigerator or freezer has room, it’s helpful to chill your lined baking sheets. The dough coming out of the cookie press adheres much better to a cold surface.

2. 2

   Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter, sugar and salt together. Add the egg, vanilla extract, and almond extract and mix until combined, then scrape down the bowl.

3. 3

   Add the gluten-free flour and mix on low speed until fully combined.

4. 4

   Cover the bowl with plastic wrap and refrigerate for 20 minutes while the oven preheats. (Do not refrigerate longer than 20 minutes!)

5. 5

   Preheat the oven to 350°F.

6. 6

   Follow cookie press manufacturer’s directions to fit your cookie press with a decorative plate. Fill the cookie press with dough. Hold the cookie press perpendicular to the cookie sheet and press out the cookies. They can be fairly close together, since they don’t really spread.

7. 7

   DECORATE: If desired, top the cookies with sprinkles or press a chocolate chip into the center. If needed, you can very lightly brush the cookies with water before topping with sprinkles so they will adhere to the cookies.

8. 8

   If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.

9. 9

   Bake until very lightly browned on the edges, 7–9 minutes. Let cool on a cooling rack for 5 minutes before transferring to a wire rack to cool completely. Enjoy!